INGREDIENTS

Ingredients for 4 people

380g Mafaldine pasta De Cecco

2 Tablespoons of extra virgin olive oil

4 Cloves of garlic

2 Tablespoons of freshly chopped Italian parsley 

10 Preserved anchovies

1 Teaspoon of dried chilli

2 Tablespoons of fine bread crumbs

METHOD

  1. Cook the mafaldine in plenty of salted water 

  2. In the meantime in a large pan dry the garlic, chilli and anchovies 

  3. When the anchovies have melted set the pan aside.

  4. Drain the pasta reserving a little of the cooking water.

  5. Add the pasta into the pan and toss it about adding the fresh Italian parsley and a little of the cooking water.

  6. Serve with the bread crumb sprinkled on top.

Buon Appetito!  

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